Hi steemians:
Today I want to share with you the simple and delicious cherry cake. Its ingredients are very easy,chiffon cake, whipping cream and cherry. Though it is so easy, it has a soft texture with a strong flavour.
My friend and I all pretty like cherries, last year, I used fresh cherries to make a chocolate cake, this time I used canned cherry, which I bought a few days ago and has a beautiful black color. And the sweetness is just fine to us. I think dessert not only brings us enjoyment of visual sensation and taste but also makes us happy in life. Sometimes it is our food for mind.
Ingredients:
egg 5
cake flour 85 g
sugar 60 g (egg white)
sugar 20 g ( egg yolk)
vegetable oil 40
milk 40 ml
topping:
cream 360 ml
sugar 20 g
cherries
Instructions:
First you need to bake a chiffon cake or sponge cake.
1、Sifted the cake flour.
2、Place milk, sugar(20 g),five egg yolks,vegetable oil in a large mixing bowl, stir and mix well.
3、Add cake flour to the bowl. very gently fold in the sifted flour with a spatula.
4、Whisk the egg whites until they are foamy , add sugar (in three times) until fluffy. Raising whisk, you can see a stiff peak.
5、Spoon the egg white into egg yolk batter in three times , fold it with a spatula.
6、Pour the batter into prepared pans.
7、Preheat oven to 150 C. cover bottoms with waxed paper.
8、Bake it for 30 minutes until golden brown. Or until wooden toothpick inserted in centers comes out clean.
9、Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely. And cut its four sides.
10 cut it into two equal pieces.
11 Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
12 Spoon frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
今天给大家分享的是这道简单又好吃的甜品，樱桃蛋糕。这是在一个慵懒的周末和朋友们小聚的时候做的。食材非常简单，这就是原味的戚风蛋糕，涂上一些奶油霜，再加几颗樱桃。蛋糕的口感松软绵密，搭配香浓的奶油和清爽的樱桃，细细品味，要的就是这种味道，甜度刚刚好。它不仅满足了我们的味觉和视觉，更能使人心情愉悦，有时候不得不说甜品就是我们的精神食粮。
原料：
鸡蛋 5个
低筋面粉85G
植物油40G
鲜牛奶40G
细砂糖60g(蛋白)
细砂糖20g(蛋黄)
细砂糖10g(奶油中)
淡奶油400ml
樱桃 适量
做法：
操作时间40分钟
烘焙时间 150度 30分钟
先烤一个戚风蛋糕胚：
1、蛋清蛋黄分离。
2、蛋黄碗中加入细砂糖，植物油，牛奶，和过筛的低筋面粉，搅拌均匀。
3、打发蛋清，然后分3次加入细砂糖，直至干性发泡。提起打蛋器，蛋白霜呈垂直的小尖角。
4、把蛋白分3次加入蛋白霜中，拌匀。
5、烤箱预热150度。烤盘铺上油纸，然后把面糊倒入烤盘中，振动两下烤盘，目的消除面糊中大的气泡。放入烤箱，时间大约30分钟。鉴别方法可用牙签插入蛋糕内部，拔出牙签干净整洁，蛋糕就熟了。
6、蛋糕凉凉，撕去油纸，然后切去四边，然后再切成等大的长方形。备用。
奶油霜装饰：
1、在奶油中加入细砂糖，打发到奶油蓬松，有纹理即可。
2、取一个中号裱花嘴，放入裱花袋中，可用夹子夹住裱花袋，然后把奶油霜装进裱花袋，排出空气，去掉夹子，挤出喜欢的花纹装饰在蛋糕上面即可。
3、最后用水果简单装饰一下，这次我用的是罐装的樱桃，这款简单的樱桃蛋糕就完成了。
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